I’ll be honest with you—red cabbage used to intimidate me a bit. That deep purple color screams “I’m serious business,” and the idea of getting the sweet-sour balance just right? Well, let’s just say I wasn’t entirely confident. But here’s what I’ve discovered: this autumn red cabbage recipe is surprisingly forgiving, and once you smell those warm spices mingling with caramelized apples and bacon, you’ll wonder why you waited so long to give it a try.
Why you’ll love this dish
While autumn leaves are falling outside, this sweet and sour red cabbage transforms your kitchen into a cozy haven that smells like pure comfort food magic.
I’m telling you, the bacon alone will have your neighbors wondering what’s happening over there. The apples add this gorgeous sweetness that plays perfectly against the tangy vinegar, while those warm spices make everything feel like a hug in a bowl.
Plus, it’s practically foolproof – even if you’re someone who burns water, this forgiving recipe will make you look like a kitchen genius.
Pure autumn comfort.
Ingredients
This gorgeous autumn dish comes together with just a handful of simple ingredients that you probably already have hanging around your kitchen. The magic happens when these everyday items transform into something that tastes like it came from a fancy German restaurant, but honestly, it’s so easy that I’m almost embarrassed to call it a recipe.
- 4 slices bacon
- 1 red cabbage head, cored and thinly sliced
- 2 medium apples, thinly sliced
- 1 tablespoon sugar
- 1 bay leaf
- 1/4 teaspoon ground cloves
- 1/4 teaspoon allspice
- 1/4 teaspoon ground pepper
- 1/3 cup vinegar
- 3 tablespoons brown sugar
- 1/4 teaspoon salt
When you’re shopping for this recipe, don’t stress too much about getting the perfect red cabbage – even the slightly sad-looking ones at the grocery store will work beautifully once they’re cooked down.
As for the apples, any variety will do, though I lean toward something that holds its shape well, like Granny Smith or Honeycrisp. The spices are where things get interesting, and if you don’t have allspice or cloves hiding in your spice cabinet, now’s the perfect excuse to stock up on these warm, cozy flavors that’ll make your whole kitchen smell like autumn decided to move in permanently.
Directions
First things first, you’ll want to cook those 4 slices of bacon in a Dutch oven until they’re perfectly crisp and golden.
Now here’s where most people go wrong – they either drain all the fat or keep too much of it, but you want to hit that sweet spot by reserving exactly 1 tablespoon of drippings in the pot while draining the bacon on paper towels.
Trust me, this measured approach keeps things from getting greasy while still giving you that smoky bacon flavor throughout the dish. Once your bacon is cool enough to handle, crumble it up and set it aside for later, because it’s going to be the star that ties everything together at the end.
Into that same Dutch oven with your reserved bacon drippings, add the 1 red cabbage head (cored and thinly sliced), 2 medium apples (thinly sliced), 1 tablespoon sugar, 1 bay leaf, 1/4 teaspoon ground cloves, 1/4 teaspoon allspice, and 1/4 teaspoon ground pepper.
Cover the pot and let everything cook over medium heat for about 5 minutes, then remove the lid and continue cooking for another 15 minutes, stirring occasionally.
You’ll know it’s ready when the cabbage has softened and lost that raw, crunchy bite – it should be tender but still have some texture to it.
The final step is where the magic really happens, and honestly, this is the moment when your kitchen starts smelling like a cozy autumn dream.
Remove that bay leaf (because nobody wants to bite into that), then stir in the 1/3 cup vinegar, 3 tablespoons brown sugar, and 1/4 teaspoon salt.
The vinegar might seem like a lot, but it’s what creates that perfect sweet-and-sour balance that makes this dish so addictive.
Finally, fold in your crumbled bacon, and you’re done – it’s really that simple, which feels almost too good to be true for something that tastes this impressive. For best results, invest in premium Dutch oven cookware that distributes heat evenly and maintains consistent temperatures throughout the cooking process.
Substitutions and Variations
Now, I know what you’re thinking – what if you don’t have bacon, or maybe you’re trying to make this vegetarian, or perhaps you just want to shake things up a bit?
I’ve got you covered. Skip the bacon entirely and use olive oil instead. Trust me, it’s still delicious.
Want more sweetness? Toss in some dried cranberries or raisins.
Feeling fancy? Try pears instead of apples.
No brown sugar? Regular sugar works fine.
And here’s my secret weapon: a splash of apple cider vinegar instead of regular vinegar adds incredible depth.
Additional Things to Serve With This Dish
Comfort food deserves companions that make the whole meal sing, and this sweet-and-sour red cabbage practically begs for hearty partners.
I always reach for roasted pork tenderloin or bratwurst – something substantial that won’t compete with those bold flavors. Creamy mashed potatoes create the perfect canvas, soaking up every tangy drop. Crusty sourdough bread works magic too, letting you chase down those last bacon bits.
For lighter fare, I’d pair it with grilled chicken thighs or even turkey meatballs. The dish’s German roots mean it loves traditional sides like spaetzle or buttered egg noodles.
Pure autumn comfort.
Final Thought
When I think about this red cabbage recipe, I can’t help but smile at how something so simple transforms into pure autumn magic on your plate.
The sweet-sour balance hits that perfect note where your taste buds do a little happy dance. Honestly, who knew bacon could make cabbage this irresistible?
I’m convinced this dish has secret powers – it turns skeptical kids into veggie enthusiasts and makes your kitchen smell like a cozy fall wonderland.
Sometimes the best recipes aren’t fancy; they’re just honest, comforting food that brings people together around the table.
